John Myers
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Mixed Stick Jam
The perfect mixed stick jam recipe with a picture and simple step-by-step instructions.
Stalk jam:
- 40 g Carrot green – stems and leaves
- 20 g Parsley root greens – stems and leaves
- 150 g Turnip tops or turnip stalk
- 100 g Kohlrabi green – stems and leaves
- 100 g Cabbage green – cauliflower or broccoli leaves
- 200 g Celery green
- 50 g Beetroot leaves
- 2 piece Spring onions fresh
Spices:
- 1 tl Savory spice
- 1 pinch Mace spice
- 1 pinch Pepper from the grinder
- 1 pinch Salt
You can also add meat:
- 30 g Ham cubes
- 50 g Kasseler
Cream to refine:
- 125 g Creme fraiche Cheese
Stalk jam:
- Check greens that have been separated from cleaning vegetables for consistency, wash off and remove or cut out dirt spots if necessary. Chop everything into pieces and blach briefly in a saucepan and then finely puree with the hand blender. Season to taste with savory, mace, pepper and salt and simmer for another 5 minutes until an even vegetable pulp is formed.
Use:
- The stick jam can be served hot and cold as a side dish and addition to meat dishes, soups and on the cold buffet.
Annotation:
- Other variants of the stem butter are e.g. Cooked Swiss chard, spinach or kale preparations.
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